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Malted White Chocolate Streusel Bars

Yield: 24 bars

This chewy bar cookie is like a cross between blondies and a coffee cake spiked with white chocolate. Finely chopped white chocolate melts to give the batter a fudgy richness, while heartier chunks make for creamy pockets in the streusel topping. Malted milk powder underscores the toasty, toffee-like flavors that white chocolate develops in the oven, while pinches of cinnamon and nutmeg highlight its buttery aroma. Look for a robust white chocolate that’s aromatic but not too sweet, such as Republic del Cacao’s 31% Ecuador.


For the streusel

  • 1/2 cup (1-1/2 oz.) rolled oats
  • 2 Tbs. granulated sugar
  • 1/2 oz. (about 1 Tbs.) whole-wheat or all-purpose flour
  • 1-1/4 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1/4  tsp. Diamond Crystal kosher salt (the amount needed will vary by brand; for table salt, use two-thirds as much)
  • 1 oz. (2 Tbs.) unsalted butter, very soft
  • 2-1/2 oz. raw pecan halves, coarsely chopped (about 2/3 cup)
  • 2 oz. coarsely chopped white chocolate, 30 percent cocoa butter minimum (about 1/3 cup)

For the bars

  • 9 oz. (2 cups) bleached all-purpose flour, such as Gold Medal
  • 4 oz. chopped white chocolate, 30 percent cocoa butter minimum (about 2/3 cup)
  • 5 oz. (10 Tbs.) unsalted butter, pliable but cool
  • 1-1/4 packed cups (about 10 oz.) light brown sugar
  • 3 Tbs. (about 3/4 oz.) malted milk powder, such as Carnation
  • 1 Tbs. pure vanilla extract
  • 1-1/2 tsp. Diamond Crystal kosher salt (the amount needed will vary by brand; for table salt, use two-thirds as much)
  • 1 tsp. baking powder
  • 1/8 tsp. freshly grated nutmeg
  • 1 large egg, cold
  • 1/2 cup (4 oz.) milk


Make the streusel

  • In a medium bowl, whisk the oats, sugar, flour, cinnamon, nutmeg, and salt. Add the butter; using your fingertips, smash and rub the butter into the dry mix until it disappears into a clumpy meal. Fold in the pecans and white chocolate. Use immediately, or transfer to an airtight container and refrigerate until needed, up to 1 week.

Make the bars

  • Position a rack in the center of the oven, and heat the oven to 350°F. Line a 9×13-inch cake pan with foil so that the foil overhangs the short ends by a couple of inches. In the bowl of a food processor, grind the flour and white chocolate until powdery and fine, with no visible chunks of white chocolate.
  • Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, malted milk powder, vanilla, salt, baking powder, and nutmeg. Mix on low speed to moisten, about 1 minute, then increase to medium and beat until very soft, pale, and fluffy, about 6 minutes, pausing to scrape the bowl with a flexible spatula as needed.
  • With the mixer running, add the egg, and continue beating until smooth. Reduce the speed to low, and add the white chocolate-flour mixture in three additions, alternating with the milk in two additions, until the mixture forms a smooth, thick batter. Transfer to the prepared pan, spread into an even layer, and sprinkle the streusel on top. Bake until the white chocolate and pecan pieces are lightly browned and the bar cookie looks puffed and firm around the edges, about 35 minutes. Cool to room temperature, then use the foil liner handles to lift the entire bar from the pan. Using a sharp knife, cut into 2-1/4-inch squares. Store in an airtight container for up to 4 days at room temperature.


Rate or Review

Reviews (3 reviews)

  • User avater
    LauraWilliams | 05/01/2019

    Very Nice!

  • LauraJene1 | 04/09/2019

    This is a wonderful recipe. It takes awhile to make, but well worth it. I made it for church for the cookies after the service and I saw some people come back for seconds. Delicious!

  • user-6545738 | 01/10/2019

    Delicious. Used Ghirardelli white chocolate chips because that is what I had on hand. Threw the streusel portion into a cuisinart to process. Can't wait to make it again.

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